Kosher Chili With Kidney Beans Recipe

About this recipe

A hearty and flavorful kosher chili made with kidney beans, ground beef, and a blend of spices. Perfect for a satisfying dinner solution.

Ingredients

• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Sambar Onion Peeled
• 100 g Celery
• 450 g Veeba Chef'S Special Hot-Sweet Tomato Chilli Ketchup
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 kg Rajma Chitra
• 1 ltr Real Fruit Power Tomato Juice
• 1 kg Whole Farm Brown Sugar
• 1 kg Tata Plus Iron Health, Double Fortified Salt
• 700Ml Hillers Vinegar
• 50G Ottogi Mustard Powder 오뚜기 겨자분 50G
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 250 g Mirchi Powder (Bedagi)
• 15 L Sampyo Soy Sauce 15L 샘표 진간장S 15L (업소용)

Instructions

1. 1. Heat 1 tbsp butter in a large skillet over medium heat. Add 1/2 cup diced onion and sauté until softened, about 5 minutes.
2. 2. Add 2 lbs ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess fat.
3. 3. Stir in 1/4 cup diced celery, 2/3 cup ketchup, 2 tbsp lemon juice, 1 tbsp brown sugar, 1 1/2 tsp soy sauce, 1 1/2 tsp salt, 1 tsp vinegar, and 1/4 tsp dry mustard. Mix well.
4. 4. Add 1/2 cup water and simmer the mixture for 30 minutes, stirring occasionally.
5. 5. Cool the mixture slightly, then add 1 can of kidney beans (drained and rinsed), 1/2 cup tomato juice, and 2 tsp chili powder. Stir to combine.
6. 6. Simmer the chili for an additional hour over low heat, stirring occasionally to prevent sticking.
7. 7. Serve the chili hot, garnished with your favorite toppings if desired. Enjoy!